Plum Power Bowel

So I didn't actually follow this, but plums are DELICIOUS INGREDIENTS 3 carrots, peeled, cut in half and quartered lengthwise 4 radishes, trimmed and quartered 8.8 oz precooked brown rice 1 plum, thinly sliced 4 oz sugar snap peas, thinly sliced 4 oz mixed greens 2 tbsp balsamic vinegar 1/4 cup sliced almonds 3 tbsp olive oil* Salt & pepper* *Not included Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided. For full ingredient list, see Nutrition. Allergens: tree nuts (almond) Tools: Microwave, Foil-lined baking sheet Cook Time 2 Servings | 25 min 4 Servings | 35 min Nutrition (per serving) CALORIES390 FAT8g CARBOHYDRATES70g PROTEIN10g View Full Nutrition Label Share this Recipe: X Get Recipes Delivered INSTRUCTIONS 1 Roast the veggies Move oven rack to middle position and set oven to broil on high. Combine carrots, radishes, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Arrange radishes cut side down. Broil until veggies are crisp-tender and beginning to brown, 10 to 14 minutes. (4-serving meal: use ¼ cup olive oil) (TIP: All broilers are different; keep an eye on the vegetables to ensure they don’t burn.) 2 Heat the rice Make small tear at top of brown rice bag and microwave bag for 1 minute. (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.) 3 Make the salad and serve Combine plum, sugar snap peas, mixed greens, vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Divide rice between serving bowls and top with roasted summer veggies. Top power bowl with plum salad and sprinkle with almonds. Enjoy!